For a richer flavor, use full-fat milk and heavy cream. Adjust the amount of rose water to your preference. Start with 1 tablespoon and add more to taste. If you don't have cardamom pods, you can use a pinch of ground cardamom, but the flavor will be more subtle. The consistency of the Mahalabia will thicken as it cools. Don't worry if it seems a little thin when you first take it off the heat. Experiment with different toppings! Coconut flakes, a drizzle of honey, or fresh berries would all be delicious.
Mahalabia (Middle Eastern-Style Milk Pudding)
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME2 hrs 25 mins
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SERVING6 People
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VIEWS22
Transport yourself to the heart of the Middle East with this silky-smooth Mahalabia. A delicate milk pudding infused with the subtle fragrance of rosewater and cardamom, crowned with a scattering of your favorite nuts. This dessert is not only a culinary delight but also a cultural experience, perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol64 mg
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Fiber0 g
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Protein5 g
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Saturated Fat11 g
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Sodium67 mg
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Sugar31 g
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Fat17 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a medium saucepan, combine the milk and sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the milk begins to simmer. (5 minutes)
02
Step
2 mins
While the milk is heating, in a separate bowl, whisk together the ice-cold water and cornstarch until completely smooth and no lumps remain. This step is crucial to prevent a grainy texture in the final pudding. (2 minutes)
03
Step
15 mins
Once the milk is simmering, slowly pour the cornstarch slurry into the saucepan, whisking constantly to prevent lumps from forming. Continue to cook over medium heat, stirring continuously, until the mixture thickens to the consistency of a thick custard or cake batter. This should take approximately 15-20 minutes. Be patient and don't stop stirring!
04
Step
2 mins
Remove the saucepan from the heat. Stir in the heavy cream, rose water, and crushed cardamom pods. The residual heat will help infuse the flavors. (2 minutes)
05
Step
2 mins
Pour the Mahalabia into individual serving dishes or a larger serving bowl. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming. (2 minutes)
06
Step
4 hrs
Refrigerate for at least 4 hours, or preferably overnight, to allow the Mahalabia to fully set and chill. (4 hours)
07
Step
5 mins
Before serving, garnish with your choice of chopped nuts. Pistachios are a classic choice, but almonds or walnuts also work beautifully. (5 minutes)
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RECIPE REVIEWS
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Christelle Barrows
Jun 14, 2025I made this for a dinner party and it was a huge hit. Everyone asked for the recipe!
Trace Dibbert
May 15, 2025The cardamom adds such a lovely warmth to this dessert. I highly recommend trying it!
Abelardo Heller
May 11, 2025I've made this recipe several times now and it's always a success. It's my go-to dessert for special occasions.
Erling Fay
Apr 23, 2025This recipe is fantastic! The pudding was so creamy and the rosewater flavor was perfect. My family loved it!
Jairo Shanahan
Apr 9, 2025I found the instructions very clear and easy to follow. The pudding turned out perfectly!